Easy Sourdough Cherry Pie Recipe (With a Golden Crust)
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What better way to celebrate freshly picked cherries than with a delicious homemade Sourdough Cherry Pie? Just like my Strawberry Rhubarb Pie, Blueberry Pie and Peach Pie recipes, this pie recipe turns sourdough discard into a tender, flaky crust that is filled to the brim with sweet cherries spiced with cinnamon and almond extract.
Save yourself time by prepping the sourdough pie crust days in advance for even more gut-health benefits! You can also pit and chop the cherries the day before, make this pie recipe come together in a flash.
It’s an easy recipe that bakes to a golden finish and slices clean once cooled. Serve it with a scoop of vanilla ice cream and it’s a real winner during cherry season!
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Why You’ll Love This Recipe:
I love this easy dessert because it tastes amazing! I also love it because:
A delicious, healthy filling that actually sets:
This filling strikes a great balance between sweet and bright flavors and makes a reliable base for cherry pie every season. It isn’t soupy, but it’s also not too thick. Tapioca flour ensures the filling stays glossy and sliceable, not pasty or runny.
I like to use fresh cherries, but go ahead and use frozen if that’s what you have on hand. Just remember to thaw, drain, and dry frozen cherries before using.
Flaky, buttery sourdough crust:
This sourdough pie crust recipe bakes up flaky, buttery, and glossy with beautiful layers every time. The chilled dough rolls out easily and browns to a rich, golden color you’ll love. There’s something special about those flaky layers!
The top and bottom crust hold up well in savory pies like chicken pot pie. It’s just as perfect for sweet pies like this sourdough cherry pie, strawberry rhubarb pie, apple pie, and peach pie. Plus, it’s easier to digest than regular pie crust and offers some great gut health benefits.
A clever way to use sourdough discard:
Sourdough discard adds extra flavor to your crust without messing with the rise. You can even swap in an active starter for a little less tang.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Sourdough Pie Crust Recipe:
- All-purpose flour: I use all-purpose flour for this recipe.
- Butter: When making butter pie crust, be sure to keep the butter cold. I cut my butter into large chunks straight out of the freezer to ensure it is cold enough.
- Lard: I know having lard in your pantry isn’t common these days, but my grandma swears by it! Large has a higher melting point than butter, so it doesn’t melt in the pastry as quickly, which is what you want. This means you don’t have to work as cautiously when making the dough. If you are in a pinch and don’t have lard, replace it with equal amounts of shortening or extra butter in grams. Remember to put the lard in the freezer so it’s cold.
- Baking powder: Having baking powder in a pie crust isn’t too common, but it really should be. As a natural leavening agent, the baking powder gives this pie crust recipe a tiny boost to lighten and expand the crust, making beautifully flaky layers.
- Sourdough starter discard: Discard that’s about 24–48 hours old works best for this recipe; however, you can use even older discard for a more tangy taste. You can also use active sourdough starter, just be sure to use the same amount by weight.
- Ice water (optional): Depending on the discard you’re using, you might not even need ice water. Only add if the pastry dough doesn’t form after mixing. Pour water and add a few ice cubes to a bowl. Add 5 grams (1 teaspoon) of ice water at a time into the dough and mix. It shouldn’t need much extra liquid to form a dough ball.
Cherry Filling
- Cherries: I used a combination of halved and quartered fresh dark sweet cherries. You can use Rainier cherries or even a combination of both! If you use solely Rainier cherries, increase the sugar from 150 to 200 grams (1 cup). You can also use frozen cherries. Be sure to thaw, drain, and dry them before slicing in half and continuing with the recipe as usual.
- Tapioca flour: Also known as tapioca starch, this flour makes a great thickener because it bakes up glossy, not cloudy or dull. It also has a neutral flavor, unlike flour or cornstarch, which can taste pasty if not fully baked. Make sure the package says it’s derived from the cassava plant, like Bob’s Red Mill’s does.
- Almond extract– Almond extract complements the flavor of cherries nicely, but if it’s not your thing, just use extra vanilla extract or leave it out altogether
- Lemon juice: I highly recommend using fresh lemon juice over store-bought. It gives the cherry pie filling a nice lift and a little zing.
How to Make Sourdough Peach Pie
- Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double pie crust). Then, follow the instructions below.
- To a large bowl, add the halved and quartered cherries, sugar, tapioca flour, vanilla extract, almond extract, cinnamon, lemon juice, and a pinch of salt. Mix until combined.
- Remove one pie dough disc from the refrigerator and bring it to room temperature. On a lightly floured surface, roll the first disc (the bottom pie crust) of dough to about 1/8 inch thick, forming a 13-inch circle.
- Transfer the rolled dough into a 9-inch pie dish, press it into your pie dish and set aside.
- Pour the cherry filling into the pie dish, dot with the cold butter, and return it to the fridge while you prepare the top pie crust.
- Roll out the second disc (top crust) just as before. Keep it whole or slice it into eight 1 1/2-inch pieces to make a lattice pie crust. Pinch the edges with a fork or tuck and crimp the extra dough with your fingers to seal the pie crust. Crimping the edges helps the crust hold the filling securely and prevents cherry juice from bubbling out while baking.
- Brush with an egg wash and sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.
- Preheat the oven to 425°F. Place the pie pan on top of a rimmed baking sheet, just in case it bubbles over. Bake for 20 minutes, then reduce the heat to 375°F and continue to bake for 35-40 minutes or until the pie is a deep golden brown.
- Allow the pie to cool completely, about 4-5 hours.
How to Store:
Like most fruit pies, leftover sourdough cherry pie can sit loosely covered on the counter for a day or two. After that, store the pie in the fridge for up to 5 days. Warm up slices in a 300°F oven for about 10–15 minutes.
You can also freeze the whole baked pie or even freeze it unbaked for up to 3 months. If baking from frozen, start at 425°F for 25 minutes, then lower to 375°F and bake another 45 to 55 minutes. Cover the edges of the crust with a pie shield or aluminum foil if they start to brown too fast.
Wrap leftover cherry pie dough in plastic wrap and seal it in a zip-top bag or airtight container. It’ll keep in the fridge for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the fridge, then let it sit at room temperature for 15 minutes before rolling to prevent cracking.
FAQs
Yes, you can use active starter. Just swap it in by weight. It adds a little more tang and might make the crust slightly more tender, but it will still turn out nice and flaky. Be sure to reduce any added liquid slightly, especially if your starter is more hydrated, so the dough doesn’t get too soft.
You can, but I don’t recommend it. Canned cherries are usually too soft and watery, which can make the filling runny and mess with the texture of the dough. For best results, use fresh dark sweet cherries or properly thawed and well-drained frozen ones. You could also use a mix of sweet-tart cherries.
I often go with unsalted butter because it lets you control the salt level in the crust dough better.
Sourdough Cherry Pie Recipe
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Ingredients
- double sourdough pie crust
- 910 grams cherries, pitted, halved & quartered 2 pounds (overflowing 5 cups)
- 150 grams sugar 3/4 cup
- 50 grams tapioca flour 6 Tablespoons + 1 teaspoon
- 24 grams freshly squeezed lemon jucie 1 1/2 Tablespoons
- 4 grams vanilla extract 1 teaspoon
- 2 grams almond extract 1/2 teaspoon
- 1 grams cinnamon 1/2 teaspoon
- pinch of salt
- 14 grams unsalted butter, cold 1 Tablespoon
- egg wash
- coarse sugar optional
Instructions
Sourdough Pie Crust
- Prepare my sourdough pie crust recipe through step 7 (this makes enough for a double-pie crust). Then, follow the instructions below.double sourdough pie crust
- Long Ferment: Store the wrapped discs in the fridge for up to 3 days.
Cherry Filling
- To a large bowl, add the halved & quartered cherries, sugar, tapioca flour, vanilla extract, almond extract, cinnamon, lemon juice, and a pinch of salt. Mix until thoroughly combined. Place in the fridge while you prepare the pie dough.See notes below on how to easily prepare the cherries.910 grams cherries, pitted, halved & quartered, 150 grams sugar, 50 grams tapioca flour, 24 grams freshly squeezed lemon jucie, 4 grams vanilla extract, 2 grams almond extract, 1 grams cinnamon, pinch of salt
- McKenna's Tip: Do not prepare this cherry filling in advance. The filling will release too much liquid, making the final product too runny. However, to save some time, you can pit and chop the cherries 1-2 days in advance. Cover and store the chopped cherries in the fridge. Strain before continuing on with the recipe.
- Remove one pie dough disc from the refrigerator and bring it to room temperature, about 15 minutes. With a floured rolling pin, roll of dough on a lightly floured surface. Roll from the center outward, then turn the dough a quarter turn and repeat rolling.
- After rolling the dough full circle, add more flour to your work surface—you don’t want the dough to stick! Flip the dough to the other side and roll it out until it is about 1/8 inch thick and a 13-inch circle.
- Using your rolling pin is the best way to maneuver your pie dough into a pie dish! Roll the dough onto the rolling pin and unroll in the 9-inch deep pie plate. Press into your crust into the pie dish. Pour the cherry filling into the bottom crust and dot with small cubes of the cold butter. Place this back into the fridge while you prepare the top pie crust.14 grams unsalted butter, cold
- You can top this pie with a full pie crust or a lattice topping.
- Full Pie Crust: Roll the second disc of pie dough just as before, then cover the cherry filling and cut 4 slits into the top crust.
- Lattice Pie Crust: Roll the second disc of pie dough just as before, then take a pastry cutter, pizza cutter, or sharp knife to cut the pie dough into eight 1 1/2-inch pieces. Arrange the strips in vertical and horizontal rows, lacing them over and under each other. See photos above for reference.
- Pinch the edges with a fork or tuck the extras inside the pie dish and crimp with your fingers, if you desire.
- In a small bowl, create an egg wash by whisking together an egg with a splash of milk. Use a pastry brush to brush over the top of the dough. Sprinkle coarse sugar on top of the pie for an extra touch of sweetness and crunch.egg wash, coarse sugar
- Preheat the oven to 425 degrees F. Place the pie pan on top of a rimmed baking sheet, wrapped in aluminum foil (this filling loves to bubble over). Bake for 20 minutes, then reduce the heat to 375 degrees F, cover the crust with a pie shield or aluminum foil, and continue to bake for 35-40 minutes. The pie is fully baked when the pie is a deep golden brown and the internal temperature is 200 degrees F. If the pie crust begins to brown too quickly, cover the top with a piece of aluminum foil while the pie continues to bake.
- This is a long bake time, yes, but this is to ensure that the filling is set! We also need to bake the pie enough so that the filling doesn’t taste paste-y. Use this digital thermometer to check and be sure!
- Remove the cherry pie from the oven and place it on a wire rack. Allow the pie to cool completely, about 4-5 hours. The cherry filling will be too runny if you slice before it cools. Slice and enjoy!
Notes
Preparing the Cherries
- Save yourself time and any painful thumbs by investing in a cherry pitter! This gadget is cheap and so helpful!
- This single cherry pitter works like a charm, but I have been loving this cherry pitter. It removes the pits of 6 cherries at a time!
The perfect classic cherry pie, but with the delicious bonus of a sourdough pie crust! Love how the almond extract and cinnamon really make the cherries shine.